Garlic-Roasted Vinaigrette

Name: Garlic-Roasted Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (120 ml)
Cuisine: Mediterranean
Ingredients: about 18 cloves (90 g) Garlic; about ¼ tsp (1.8 g) Salt; 1½ tsp (7 ml) Sherry Vinegar; ⅓ cup (82 ml) Olive Oil; about ¼ bunch (2.5 g) Parsley

Independent adaptation of a publicly published Martín Berasategui recipe. Not affiliated with, sponsored by, or endorsed by Martín Berasategui.

DRESSING · SEAFOOD SALADS & PRAWNS & ASPARAGUS

In the published recipe, this is the dressing for thousand-colors salad.

The dressing from Berasategui's thousand-colors salad.

On the jar

VINAIGRETTE

Method: blend
Yield: about ½ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Sherry Vinegar 7 mlOlive Oil 82 ml

Ingredients

Garlicabout 18 cloves (90 g)
Saltabout ¼ tsp (1.8 g)
Sherry Vinegar1½ tsp (7 ml)
Olive Oil⅓ cup (82 ml)
Parsleyabout ¼ bunch (2.5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 5 ingredients against a median of 6.

Its fat to acid ratio is 11.1:1, higher than 99% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is Sherry vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Garlic-Roasted Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 2 national awards

Cockle Vinaigrette★★★ KITCHENOn the jar: COCKLE
Honey Vinaigrette-Cider-Mustard★★★ KITCHENOn the jar: VINAIGRETTE
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Basque chef with more Michelin stars than any other Spanish chef; his flagship in Lasarte-Oria has held three stars since 2001.

Originally published as Vinagreta de Ajo Asado.

Adapted from a Martín Berasategui recipe (Martín Berasategui / Que.es (ensalada mil colores)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Martín Berasategui / Que.es (ensalada mil colores) (published as “Vinagreta de Ajo Asado”). Full citation lives in Provenance.

Companion jar